Skins and fats are eliminated and cut to medium cubes that are foke in olive oil.
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| Ingredients to make veal stew: |
| For 4 people :: 3/4 kg of veal cut to cubos 4 or 5 hard garlic 1 large onion 1 carrot 200 g Small mushroom sugar spoon tip 250 g frozen peas (of course if they are fresh better) oil laurel molido tomillo zest of nutmeg vinegar from Jerez Dry White Wine Jerez Porto or Brandy Pimient black salt. |
Ingredients to make veal stew:
2. They are removed and in the same oil the cut-up garlic are fovered, when they begin to acquire color, the onion that will have been cut into a fine julienne, the carrot cut to wheels and the mushrooms is added.
3. Once golden, the thick tomato sauce is added and the set is added, the meat, the peas without defrosting, the very cut parsley, the salt and spices (the latter with a lot of measure) and It is covered with white wine and a teaspoon of vinegar.
4. If an ultra fast pot is used, with 15 minutes of cooking, it will already be tender, when the pot is opened again, add a glass of Jerez, Porto (Tawny) or a Brandy Chorreton (only one of them), Bring to boiling with the uncovered pot enough time to lose alcohol.
5. It is served with straw or boiled rice potatoes (half basmati type and half wild rice).
